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Low temperature chicken breast, Asian cabbage, chicken jus

By
Paul For Cooking
Content creator
Amsterdam, The Netherlands
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2 Dinner Portion
1 h 20 min
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Prep ahead: Cooking the chicken sous vide
MediumQuickPrep Ahead5 Ingredients or lessJapaneseFrenchNut FreeLow CarbLow SugarLow CalorieHigh ProteinWeekendWeeknightMain CourseFor FourDinnerFor TwoBrunch

Sous vide chicken is not only moist and perfectly cooked each time.

It is so convenient to keep in the fridge πŸ‘Œ, anytime you want a quick lunch or snack pull a bag out and sear it in a pan.

πŸ‘‰ chicken breast low temperature, Asian cabbage, chicken jus

Special Equipment

Sous Vide

Ingredients

Chicken
2
pieces
chicken breast
skin on
1
tablespoon
salt
1
tablespoon
black pepper
1
tablespoon
espelette pepper
Cabbage
1
piece
cabbage
2
tablespoon
butter
2
tablespoon
teriyaki sauce
2
tablespoon
yakitori sauce
Chicken Jus
200
milliliters
chicken stock
2
tablespoon
butter
1
piece
mix herbs
Sage, rosemary, thyme

Directions

Low temperature chicken
Step 1

Marinate your breasts with spices and some olive oil

Step 2

Roll them up as cylinders using foil

Step 3

Place them in a sous vide bag

Step 4

Cook them at 62 degrees Celcius for 1 hour and then chill them.

Step 5

Sear the skin on a hot pan until the skin is crispy and the chicken is heated up.

Cabbage
Step 1

Shred your cabbage finely

Step 2

Melt your butter in a pot and add your cabbage

Step 3

After 5 minutes add your sauces

Step 4

Cook it down until your desired texture

Step 5

Season accordingly

Chicken Jus
Step 1

After searing your chicken, deglaze the pan with your stock

Step 2

Add your herbs and butter and stir

Plate
Step 1

Add your cabbage in a round mould.

Step 2

Add your chicken.

Step 3

Pour the hot sauce on the chicken.

Step 4

Season with black pepper and garnish with leek sprouts.